Wednesday, May 1, 2013

Slow Cooker Mexican Rice

This had great flavor.  I did not use minute rice and had to cook this longer and on a higher temp.  It did turn kind of mushy, but Don still liked it on the Pork Carnitas(from yesterday)  Next time I will try minute rice.
Slow Cooker Mexican Rice



1 small onion, chopped
1 medium garlic clove, minced
1/2 cup uncooked white rice
1 1/2 cups fat free chicken broth
14 1/2 ounces can of diced tomatoes
15 ounces canned kidney beans, drained and rinsed
1/4 cup of green taco sauce
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 cup fresh cilantro, chopped
1 tablespoon of green onions, chopped

 

Place rice, broth, diced tomatoes, beans, taco sauce, oregano, onions, garlic and salt and pepper in a slow cooker. Cover and cook on low setting for 3 to 4 hours. Stir in cilantro and green onions just before serving.


 

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